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Recipes
Mini Party Quiches
By Reen
Better Homes and Gardens/Recipe
- Nonstick cooking spray
- 2 c all purpose flour
- 2 Tb grated Parmesan cheese
- 1/2 tsp salt
- 1/3 c olive oil or canola oil
- 5-7 Tb ice-cold water
- 1 egg
- 1/3 c. milk
- 1/3 c. finely shredded Monterey Jack or Gruyere cheese
- 1 Tb chopped green onion
- 5-6 Cherry tomatoes, thinly sliced
- 24 small herb leaves (optional)
- Fresh Thyme leaves (optional)
Infamous Cheesecake
By Reen
Preheat oven 350. Mix crust ingredients together
- CRUST
- 1 1/2 c. graham crumbs
- 1/2 c. sugar
- 1/4 c. butter, melted
- LAYER 1
- 2 pkgs cream cheese, room temp
- 2 eggs
- 1 tsp vanilla
- 2/3 c. sugar
- LAYER 2
- 2 Tb sugar
- 1 c. sour cream
- 1 tsp vanilla
Basic Brownie Batter
By Reen
From Country Living
- 1 stick unsalted butter, plus more for the pans
- 8 oz chopped bittersweet chocolate
- 3/4 c granulated sugar
- 1/2 c packed brown sugar
- 3 large eggs
- 1 1/2 tsp; vanilla extract
- 3 3/4 tsp salt
- 1/2 c all purpose flour
- 3 Tb unsweetened cocoa
Homemade Peanut Butter Cups
By Reen
Line a mini-muffin tin with paper liners; set aside
- 1 cups creamy peanut butter
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar
- 1 1/4 cups powdered sugar
- 4 cups milk chocolate chips (two 11.5-oz bags)
- 1/4 cup vegetable shortening
Fresh Corn Pancakes
By Reen
From Gourmet July 2009
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 3 to 4 ears corn
- 3/4 cup whole milk
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 stick unsalted butter, melted and cooled
- Accompaniment:pure maple syrup, or salsa and sour cream
Hot Chocolate Fudge Cakes
By Reen
Shift flour, cocoa, espresso powder, baking powder & salt together
- 3.4 oz all-purpose flour (about 3/4 cup)
- 2/3 cup unsweetened cocoa
- 5 teaspoons instant espresso powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 cup egg substitute
- 1 1/2 teaspoons vanilla extract
- 1 (2.6 oz) bar dark (71% cocoa) chocolate, finely chopped
- 2 tablespoons powdered sugar
Healthy Pistachio-Chai Muffins
By Reen
1. Preheat oven to 375°. 2
- 7 9/10 7 9/10 1 3/4 all-purpose flour (about 1 3/4 cups)
- 1/2 1/2 1/2 cup packed brown sugar
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon salt
- 2 2 2 chai blend tea bags, opened
- 1 1 1 cup low-fat buttermilk
- 1/4 1/4 1/4 cup butter, melted
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract, divided
- 1 1 1 large egg, lightly beaten
- Cooking spray
- 1/3 1/3 1/3 cup shelled dry-roasted pistachios, chopped
- 1/2 1/2 1/2 cup powdered sugar
- 1 1 1 tablespoon water
- Preparation
- 1 1. to 375°. oven to 375°.
- 4 4. 1/2 1 remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.
Pappardelle with Baby Spinach, Herbs, and Ricotta
By Reen
1. Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat
- 8 ounces uncooked pappardelle (wide ribbon pasta)
- 1 tablespoon kosher salt
- 1/3 cup whole-milk ricotta cheese
- 3 cups baby spinach leaves
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh dill
- 3 tablespoons grated fresh pecorino Romano cheese
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Chicken Tabbouleh with Tahini Drizzle
By Reen
Cooking Light September '11 Nutritional Information Amount per serving Calories: 395 Fat: 18
- 1 1/4 cups water
- 1 cup uncooked bulgur, rinsed and drained
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 pound skinless, boneless chicken thighs
- 1/2 teaspoon freshly ground black pepper
- 3 cups chopped tomato
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 1 cup chopped green onions
- 1 teaspoon minced garlic
- 1/4 cup tahini (roasted sesame seed paste)
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 tablespoon water
Millionaire Bars
By Reen
Preheat oven to 350. Grease pan Mix dough, milk and 1/2 c
- 1 peanut butter cookie roll
- 4 Tb condensed milk
- 1 c. toffee bits
- 1 jar hot fudge topping
- 1/4 c. hot carmel topping